This is such a simple classic, but when it’s good, it’s just so delicious. Making a good tamarind sauce first is the real key to creating a great base flavour. This recipe evolved out of a brief holiday in Thailand. We had a brilliant local chef cook for us a number of times and I picked his brains as often as I could. This is my version of the pad Thai he made.
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bean sprouts, coriander, dinner, dried shrimp, eggs, entree, fish sauce, garlic chives, gluten free, lunch, palm sugar, peanuts, pescatarian, pickled radish, prawn, red chili, rice noodles, shallots, skillet, tamarind concentrate, Thai, time: 30 - 60 min, tofu, vegetable oil